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Author Notes: Fluffy egg whites and crispy coconut oil fried plantains come together in this Truffled Egg Whites & Plantains dish for a simple, gourmet style breakfast! —Megan Olson
- 3 large egg whites
- 1/2 teaspoon black truffle oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 tablespoon store bought or homemade salsa
- 1 large very ripe plantain, peeled and sliced
- 1/2 cup coconut oil for frying
- sea salt to taste
- Add coconut oil to a large frying pan & bring to medium high heat
- When oil is hot, add sliced plantains to the pan
- Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned
- Remove immediately from frying pan & place on paper towel to absorb leftover oil
- Sprinkle sea salt on plantains
- Sprinkle sea salt on plantains Bring a small frying pan to medium heat
- In a small bowl, add egg whites, garlic powder, pepper & truffle oil
- Whisk 5 minutes until eggs become frothy
- Add frothy eggs to small frying pan
- Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes
- To a plate, add layer of plantains, add truffled eggs and top with salsa